Salted Egg Yolk Steamed Pork
1.
4 water chestnuts (I bought smaller ones, 2-3 bigger ones are fine)
2.
Finely chop shallots and ginger, peel off the water chestnuts, wash and diced
3.
Put water chestnuts, ginger, chopped green onion, salt, light soy sauce, cooking wine, sugar, corn oil, chicken essence, white pepper, and most of the raw salted egg yolk in the meat filling (the salted egg yolk is best to be squeezed by hand for easy mixing)
4.
Stir in one direction and add a little water
5.
Stir the minced meat evenly and put it in a high-temperature-resistant container, flatten the minced meat and add the washed wolfberry as garnish, put it in a steamer, and steam on medium heat for 20-25 minutes after being aired.
6.
After steaming, pour the steamed soup into the wok
7.
Adjust the water starch in advance, after the soup is boiled, slowly pour in the water starch and stir constantly with a spatula
8.
Adjust until the soup is slightly thicker, and then pour the prepared soup on the surface of the meat filling.
Tips:
1. Water chestnuts cannot be cut too small, otherwise the crispy taste of water chestnuts will not be eaten
2. Water chestnuts can also be replaced with lotus root or yam
3. The final thickening step can be omitted if it is troublesome